Best 7 Pasta With Bread Crumbs And Anchovies Sicilian Style Recipes

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In the realm of Sicilian cuisine, pasta con le sarde is a symphony of flavors that pays homage to the island's rich culinary heritage. This traditional dish, also known as pasta with sardines, is a delightful symphony of textures and tastes that showcases the bounty of the Mediterranean Sea. With its vibrant colors and enticing aromas, pasta con le sarde is a feast for the senses, inviting you on a culinary journey through Sicily's culinary traditions. This article presents a collection of carefully curated recipes that capture the essence of this iconic dish, offering home cooks the opportunity to recreate this Sicilian masterpiece in their own kitchens. From the classic recipe that stays true to the traditional flavors to variations that incorporate contemporary elements, these recipes provide a diverse range of options for food enthusiasts of all skill levels. Whether you prefer the simplicity of the traditional method or are intrigued by the creative twists of modern interpretations, this article has something to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS



Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

Steps:

  • To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE



Pasta With Anchovies and Breadcrumbs Recipe image

Anchovies and pepper provide complex flavor in this simple Sicilian-style pasta dish. Crisp garlicky breadcrumbs are the perfect finishing touch.

Provided by Diana Rattray

Categories     Dinner     Lunch     Pasta

Time 43m

Number Of Ingredients 18

For the Breadcrumbs:
4 slices day-old bread, about 7 ounces
3 tablespoons olive oil
5 cloves garlic, minced
1/2 teaspoon kosher salt, or to taste
1 teaspoon lemon zest, optional
For the Pasta:
12 ounces dry spaghetti or linguine
1 1/2 tablespoons kosher salt for the cooking water, plus more, to taste
3 tablespoons olive oil
2 cloves garlic, cut in half lengthwise
3 oil-packed anchovy fillets
1/2 teaspoon crushed red pepper flakes, or more, to taste
1 tablespoon lemon juice, optional
1/4 teaspoon freshly ground black pepper, or to taste
For Serving:
3 tablespoons chopped Italian flat-leaf parsley
1/4 cup freshly grated Parmesan cheese, optional

Steps:

  • Gather the ingredients.
  • Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.
  • Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.
  • Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.
  • Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.
  • Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.
  • Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.
  • Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using.
  • Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.
  • Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 642 kcal, Carbohydrate 90 g, Cholesterol 3 mg, Fiber 4 g, Protein 17 g, SaturatedFat 3 g, Sodium 518 mg, Sugar 5 g, Fat 24 g, UnsaturatedFat 0 g

ANCHOVY PASTA WITH GARLIC BREADCRUMBS



Anchovy Pasta With Garlic Breadcrumbs image

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Dinner     Anchovy     Breadcrumbs     Garlic     Lemon     Chile Pepper     Cheese

Yield Serves 4

Number Of Ingredients 12

8 garlic cloves, divided
5 ounces sourdough or other crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
1/4 cup plus 3 tablespoons (or more) olive oil
4 oil-packed anchovy fillets
4 oil-packed Calabrian chiles, very finely chopped, or 1/2 teaspoon crushed red pepper flakes
1 tablespoon (or more) fresh lemon juice
12 ounces bucatini, spaghetti, or linguine
2 ounces finely grated Pecorino
1/2 cup finely chopped parsley
2 tablespoons unsalted butter

Steps:

  • Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
  • Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
  • Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
  • Divide pasta among bowls. Top with remaining breadcrumb mixture.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE



Pasta With Bread Crumbs and Anchovies, Sicilian Style image

Categories     Pasta

Number Of Ingredients 7

1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic cloves, peeled and halved
2 Pinches of red-pepper flakes
2 2 ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
1/2 pound spaghettini
2 tablespoons roughly chopped fresh italian parsley
1. 1/4 cups coarse fresh bread crumbs, toasted (see notes)

Steps:

  • Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
  • Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.
  • Toast the bread crumbs in olive oil

SICILIAN SPAGHETTI



Sicilian Spaghetti image

If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Provided by DIGGER2640

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  • Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  • Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES



Spaghetti With Garlicky Bread Crumbs and Anchovies image

This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil, more as needed
12 anchovies, chopped
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup good dried bread crumbs
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 tablespoon Asian fish sauce (optional)
1 teaspoon hot sauce, such as Tabasco, or to taste
1/2 cup roughly chopped parsley
Lemon wedges, for serving

Steps:

  • In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
  • Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
  • In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS



Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs image

This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
1/2 cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
1/4 teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
1/3 cup extra virgin olive oil
1/2 teaspoon red chile flakes
8 cups shredded cabbage
2/3 cup grated pecorino or Parmesan.

Steps:

  • Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use good quality ingredients, especially the olive oil and anchovies.
  • Make sure the bread crumbs are fresh and flavorful. You can use homemade or store-bought bread crumbs, but if you're using store-bought, be sure to choose a brand that uses high-quality bread.
  • Don't be afraid to adjust the amount of anchovies and bread crumbs to your liking. If you prefer a stronger anchovy flavor, add more anchovies. If you want a more bread crumb-forward dish, add more bread crumbs.
  • Serve the pasta immediately after it's cooked, while it's still hot and the bread crumbs are crispy. Leftovers can be stored in the refrigerator for up to 3 days, but the bread crumbs will soften over time.

Conclusion:

Pasta with bread crumbs and anchovies is a simple but flavorful Sicilian dish that is perfect for a quick and easy weeknight meal. The combination of crispy bread crumbs, salty anchovies, and fresh herbs is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a try. You won't be disappointed!

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